For centuries, Hawaiians on the tiny island of Molokai harvested salt from her clean, clear waters. In 2003, Kent Clampitt, an entrepreneur and process engineer, was vacationing on Molokai with his wife Peggy, and they experienced first-hand the outstanding taste and purity of these superlative sea salts. So began a fascinating journey of research, discovery, and innovation.

Commercial table salt, and, indeed, most gourmet salts, contain approximately 99% sodium chloride. By having a scientific analysis performed on the Molokai "whole salt" harvested by traditional methods, Kent determined that it contained only 84% sodium chloride, a distinct health benefit. The remaining 16% was comprised of some 80 natural elements, electrolytes, and trace minerals that imparted the salt's exceptional taste qualities.

Research evolved into a vision: to create a new, high-technology company able to produce the world's finest gourmet sea salts in commercial quantities, laying the foundation for a unique, micro-economic business model for Molokai residents.

Premium White: Compare it to any other specialty salt and you will be amazed at the difference in taste, texture, and moisture. In addition to being extraordinary in its own right, White Silver is also the basis for the three other outstanding Palm Island varietals.

Pink Diamond: Pink Diamond is a beautiful finishing salt with a color like dusty roses. Use this ultra-premium Hawaiian sea salt for finishing grilled fish, steaks, or sprinkling on home made caramels or truffles.

Black Lava: Hawaii Kai bonds only the highest purity, highest quality activated charcoal to our White Silver salt in order to create Palm Island Premium Black Lava. Dramatic and delicious, exciting and exotic, Black Lava is a must-have for every home chef.

Bamboo Jade: An especially healthy and flavorful sea salt made with certified organic bamboo leaf extract from southern China. The extract is abundant in amino acids, antioxidants and vitamins, and with the delightful "nose" it imparts to the salt, Palm Island Premium Bamboo Jade is perfect for all types of Asia-influenced cuisine.

I bought the White, Red Gold and Black Lava varieties as a gift for a sister who is experimenting with gourmet cooking. She LOVES them!

By Louibfrom Californiaon Jun 10, 2013

Try the Bamboo Jade sea salt on fresh mango!

I love the Bamboo Jade sea salt sprinkled on Mango and the red salt sprinkled on Watermelon. Try the mixing the black salt in softened butter then swab in on
BBQ'd corn, I love it this way!

By Patfrom Sidney, OHon Jan 22, 2012

Excellent flavor!

I have used it more as a garnish. It's great on salted caramels.

By Jumombearfrom Ottawa, Canadaon Aug 21, 2011

Palm island black sea salt.

Adds an amazing crunchy texture to fresh tomatoes. My husband won't eat them without a sprinkling of this salt! Also interesting as a garnish on cream soups.

By Dotfrom Grass Valley, CAon Oct 18, 2010

Gourmet Salt

I have used Red Alaea salt before, when friends brought it back from Hawaii. It adds a different flavor to food, an earthiness different from sea salt. I am looking forward to trying the Black Lava on fresh tuna - should be great! Glad to find it in stock and recommend trying a different salt on favorite foods to add something special to dishes.

I've tried the white, red alaea and bamboo varieties. Each has a unique personality and adds to any gourmet kitchen. I haven't managed to get the black lava yet as it's rarely in stock. In my experience so far the bamboo is most suited to vegetable dishes, while the red is great with red meat and potatoes. The white is a delicious and versatile salt, but the colored salts have more boldness.